Fajita sauce step by step

• 1 tomato (preferably large)
  
• 1/2 onion (preferably purple)
  
• 1 clove of garlic
  
• 1/2 green pepper
  
• 1/2 red pepper
  
• 1/2 lemon
  
• Cilantro (dried)
  
• Tabasco
  
• Oregano
  
• Cumin (in grains)
  
• black pepper
  
• Extra virgin olive oil
  
• Salt

Step 1

To start this fajita sauce recipe, place the juice from the lime and finely chopped coriander in the same bowl.

Step 2

Wash the tomato and, once you have dried it again, core and cut it in half. You are going to use each part differently.

One of the two halves should be chopped into very small pieces. The other half should be crushed or grated, whichever you prefer.

We recommend a large tomato, but if you can’t find one, you can obviously use two medium-sized tomatoes.

When ready, add everything to the same bowl in which you have already added the lemon juice and coriander.

Step 3

Now it’s time for the onion and peppers. Simply peel the onion and chop it as much as possible (brunoise style, for example).

As for the peppers, it is important to remove all the seeds and the white strands inside. It is also necessary to chop them into very small pieces.

When finished, place everything in the bowl with the rest of the ingredients.

Step 4

The final ingredients in this fajita sauce recipe are the garlic clove (which you should peel and cut in half), black pepper, some salt, a little cumin and oregano.

Ideally, the recipe should be made in the traditional way, so you should put everything in a mortar and pestle until you get a homogeneous paste.

When you have it ready, you can pour it over the mixture in the bowl that you have obtained in the previous steps.

Step 5

Prepare your fajita sauce with a little oil, tabasco (a few drops is usually enough) and mix all the ingredients together.

Step 6

That’s it! Now it’s best to leave it in the fridge for at least a couple of hours before using it directly on your fajitas.